Red White and Blueberry Trifle Recipe

Red White & Blueberry Trifle

Cook time: 30 minutes
Serves: 4

Ingredients

STRAWBERRY CHIA JAM
1 1/4 cup strawberries, fresh or frozen
2 tbsp water
1 tbsp maple syrup
2 tbsp lemon juice
2 tbsp chia seeds

OAT 'N ALMOND GRANOLA
3/4 cup rolled oats
1/2 cup almond meal
2 tbsp monkfruit powder
1/8 tsp sea salt
2 tbsp sunflower oil
1 tbsp maple syrup

VANILLA CASHEW MOUSSE
1/2 cup coconut milk
1/2 cup whole cashews, alternatively 1/3 cup cashew butter
2 tbsp maple syrup
1 tbsp lemon juice
1 tbsp arrowroot flour
1/2 tsp vanilla extract
1/4 tsp sea salt
1/2 to 1 cup of blueberries

Directions

STRAWBERRY CHIA JAM
In a food processor or blender combine the strawberries, water, maple, and lemon juice until a puree is formed. Pulse in the black chia seeds and pour to the bottom of your serving container.

OAT 'N ALMOND GRANOLA
In a bowl combine the ingredients well to evenly coat the oats and almond meal. Spread thinly onto a lined sheet tray and bake in an oven at 300F for 20 minutes. Once cooled, sprinkle on top of the strawberry chia jam.

VANILLA CASHEW MOUSSE
Soak the raw cashews overnight to soften. In a food processor combine all of the ingredients until smooth, scraping down the sides as needed.

PUTTING IT ALL TOGETHER
Dollop on top of the oat n' almond granola and finish with fresh blueberries.